Indian chickpea crêpes with raita and leafy greens

Indian chickpea crêpes with raita and leafy greens

By
From
The Green Kitchen
Makes
12
Photographer
Johanna Frenkel

Soft in the middle with crispy edges, these are the perfect crêpes – and yet they are made without any egg or milk. The secret ingredients are carbonated water and protein-rich chickpea flour, or besan flour, which you can find in Asian markets or health food stores. We have spiced them up with a host of Indian flavours.

Raita

Ingredients

Quantity Ingredient
225ml plain yoghurt
1 cucumber, peeled, seeded and shredded
4 large sprigs mint, leaves picked and very finely chopped
2 1/2cm fresh green chilli, seeded and very finely chopped
1 garlic clove, crushed
1 teaspoon cumin seeds

Chickpea crepes

Quantity Ingredient
250g chickpea flour
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon kalonji seeds
1 teaspoon sea salt
600ml carbonated water
Ghee, for frying
or coconut oil, for frying
200g leafy greens, to serve

Method

  1. Start by preparing the raita. Place all the ingredients in a medium-sized bowl, stir together and put in the fridge for 30 minutes before serving. In a large bowl, sift together the chickpea flour, spices and salt. Whisk in the soda water and put the batter in the fridge for 30 minutes.
  2. When you are ready to start cooking, heat the oil in a large, non-stick frying pan on a medium heat. Pour around 75 ml batter into the pan and give it a good swirl so that it spreads thinly across the entire pan. Wait until the base of the pancake is a deep golden colour, then flip with a spatula and cook the other side until golden and cooked through. Repeat until you have used up all the batter.
  3. Serve the crêpes warm with leafy greens and raita. Also delicious served alongside a stew, such as the rhubarb, apple and yellow split pea stew.

Tip

  • For a vegan alternative, use soy yoghurt.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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